The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1887-04-15
Quick or Slow Churning.

The cream of different cows, if kept and
churned separately, will be found to re-
quire different temperatures for churning,
and the cream from the same cows may
require different temperatures for best
results, at different seasons of the year,
and for different portions in the milk CIV
ing period between calving and going dry.
AS rule, says New England Farmer,
the cream from new mich cows cAurns
more readily than that from cows which
are nearly dry. AS a rule cream that is
long in coming requires a higher tempera-
ture for churning than cream which will
churn in a short time. Feed, the health
of the COW, the methods of settling and
the acidity of the cream are conditions, all
of which influence the length of time re-
quired for churning. Each dairyman
should endeavor to find out the best tenn
peraturc for churning the cream of his
own dairy, and it can be determined only
by experiment. The same cream may
make more butter if it is churned an hour,
than if it comes in oncfourth or onc-half
the time, but we never like to be so long
in churning, and as rule we do not think
it is necessary. Our own preference is
for from twenty-five to forty five minutes,
and if the cows are all right the cream
ture, it should come within those limits
and yield all the butter that could be OBJ
tanned by longer chrlrning. Cream is all
right when, on being put into the churn,
it begins to change Immediately and the
change is continuous till separation is
complete. Butter that comes suddenly is
not often of the best quality, for the sep
aration is usually imperfect. If we had
cream that churned too quickly we would
thin it with sweet SKINNED milk to retard
the process.
Sound cream that is quite stiff, and a
little too warm, begins to separate almost
as soon as the churn is started. AS soon as
separation begins buttermilk produced is
liable to thin the remaining portion of the
cream, particularly that attached to the
cover and sides of the churn, SO that
considerable per cent. of the cream may
be washed away in the buttermilk.
Proper churning yields thin, blue look
ing buttermilk, improper churning may
yield exceedingly rich buttermilk, which
possibly might be churned a second time
at profit. Scalded milk, set in shallow
pans, yields thick, ripe cream which
needs thinning to prevent too rapid and
wasteful churning. Such cream will often
separate in five minutes, and if skillfully
handled may be churned without much
waste. Cream raised by the Cooley
method or in other deep pals set in cold
water is so thin that it rarely needs thin
ming to make it behave well in the churn.
Such cream is more likely to suffer from
being too sweet and too thin, requiring
too long churning Cream slightly sour,
if alike all through, will churn quicker
than cream that is perfectly sweet, and in |
most hands will make better butter.
Experiments made the past winter by |
several dairymen in New England indicate |
that where ensilage is fed freely higher |
temperature is required for churning. In |
some cases it has been found necessary to |
have the cream at seventy dogs. when |
otherwise sixty-two or sixty-three would be
about right. When cream must be churncd
at such high temperature says the author
ity quoted from, we would recommend
gradually pouring in cold milk or water as
soon as the cream begins to break and Ic-
fore it gathers, otherwise the butter may
be gathered too suddenly, shutting in a
mass of buttcrmilk which will be difficult
to remove. Much difficulty in churiing is
caused by having the churn too nearly
filled with cream. No churn should ever
be more than half full of cream tor Tie
most perfect separation. Too much cream